Canadian Saskatoon Berry Glazed Pork Belly

Introduction

Savor the taste of Canada with this delicious Saskatoon Berry Glazed Pork Belly. The Arteflame grill sears the pork belly at 1,000°F, locking in juices and creating an irresistible crispy crust. Then, the meat is finished on the flat cooktop with a sweet and tangy Saskatoon berry glaze for the perfect balance of flavor and texture. Let's get grilling!

Ingredients

• 2 lbs pork belly, skin on
• 1 cup Saskatoon berries
• 1/4 cup maple syrup
• 2 tbsp unsalted butter
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is hot and ready to cook.

Step 2: Prep the Pork Belly

1. Score the skin of the pork belly in a crisscross pattern.
2. Season with salt, black pepper, and smoked paprika.

Step 3: Sear the Pork Belly

1. Place the pork belly skin side down on the center grill grate to sear at 1,000°F.
2. Let it sear for about 3 minutes until the skin is golden and crispy.
3. Flip and sear the other side for another 3 minutes.

Step 4: Move to the Griddle Cooktop

1. Transfer the pork belly to the flat cooktop, positioning it near the center for a higher heat zone.
2. Cook for 30-40 minutes, flipping occasionally to cook evenly.

Step 5: Make the Saskatoon Berry Glaze

1. On the flat cooktop, melt the butter and add the Saskatoon berries.
2. Stir in the maple syrup, apple cider vinegar, and Dijon mustard.
3. Cook for 5 minutes, mashing the berries slightly to release juices.
4. Let the glaze simmer until slightly thickened.

Step 6: Glaze the Pork Belly

1. Brush the Saskatoon berry glaze over the pork belly, turning frequently for an even coating.
2. Continue cooking for another 5 minutes until caramelized.

Step 7: Rest and Serve

1. Remove the pork belly when the internal temperature reaches 185°F (it will continue cooking to 200°F).
2. Let it rest for 10 minutes before slicing.
3. Serve with extra Saskatoon berry glaze on the side.

Tips

• For extra crispiness, place the skin-side down on the hot center grill grate for 30 seconds before serving.
• Use a meat thermometer to ensure perfect doneness.
• Pair this dish with roasted vegetables or a fresh salad, all cooked on the Arteflame.

Variations

• Smoky Bourbon Glaze: Replace maple syrup with a smoked bourbon glaze for a deeper, richer taste.
• Spicy Chipotle: Add chipotle powder for a smoky, spicy kick.
• Asian Inspired: Mix in soy sauce, ginger, and sesame oil for an umami-packed glaze.
• Citrus Maple: Add orange zest and juice for a citrusy twist.
• Garlic Honey: Replace Saskatoon berries with honey and roasted garlic for a sweet-savory balance.

Best Pairings

• Grilled asparagus with butter and garlic
• Caramelized sweet potatoes
• A glass of full-bodied red wine
• Fresh spring salad with a citrus vinaigrette
• Rustic sourdough bread

Conclusion

Cooking pork belly on the Arteflame grill brings out its best flavors and crisp textures. The Saskatoon berry glaze adds a unique Canadian touch to this decadent dish. Enjoy every bite!